Products  used  in  this  recipe

Skillet  potato  Gnocchi

Alfredo  Sauce

Ingredients

  • 2 packages O Sole Mio Potato Gnocchi (16 oz each)
  • 2 containers O Sole Mio Alfredo Sauce (13 oz each)
  • 15 ml (1 tbsp) olive oil
  • 125 g (½ cup) diced pancetta
  • ½ onion, finely diced
  • 1 garlic clove, minced
  • 30 ml (2 tbsp) white wine (optional)
  • 150 g (1 cup) thawed green peas
  • 1 bunch Italian parsley, chopped
  • Zest of 1 lemon
  • Freshly ground black pepper

Preparation

  1. In a skillet, brown the pancetta in the oil until lightly crispy.
  2. Add the onions and cook for 1 minute.
  3. Add the garlic and continue cooking for 30 seconds.
  4. Add the Alfredo sauce and white wine and bring to a boil.
  5. Add the thawed peas and the parsley.
  6. Place the gnocchi in a pot of boiling water.
  7. Cook until they begin to float.
  8. Remove them with a large slotted spoon or drain carefully.
  9. Add the gnocchi to the skillet with the sauce and stir until everything is combined and the gnocchi are well coated.
  10. Season with freshly ground black pepper and garnish with lemon zest.

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